Spinach, Feta & Sun-Dried Tomato Phyllo Cups

Description

Spinach, Feta & Sun-Dried Tomato Phyllo Cups are crispy, bite-sized Mediterranean appetizers filled with a savory mixture of spinach, tangy feta cheese, and flavorful sun-dried tomatoes. These elegant little cups are perfect for parties, brunches, holiday gatherings, or as a light snack. The flaky phyllo shell pairs beautifully with the creamy, cheesy filling, creating a delicious balance of textures and flavors.

Ingredients

For the Phyllo Cups

• 12 sheets phyllo dough, thawed
• 3 tablespoons extra virgin olive oil or melted butter

For the Filling

• 2 cups fresh spinach, finely chopped
• ¾ cup crumbled feta cheese
• ⅓ cup sun-dried tomatoes, finely chopped
• ¼ cup finely diced red onion
• 2 garlic cloves, minced
• 1 large egg
• 1 tablespoon chopped fresh parsley
• ½ teaspoon dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
2. Lay one sheet of phyllo dough on a clean surface and lightly brush with olive oil. Layer three sheets together.
3. Cut the stacked phyllo into four equal squares. Press each square into a muffin cup, allowing the edges to fold naturally.
4. Repeat with the remaining phyllo sheets until all muffin cups are lined.
5. In a mixing bowl, combine spinach, feta cheese, sun-dried tomatoes, onion, garlic, egg, parsley, oregano, salt, and black pepper.
6. Spoon the filling evenly into each phyllo cup.
7. Bake for 15–18 minutes, or until the phyllo is golden brown and crisp and the filling is set.
8. Allow the cups to cool for a few minutes before carefully removing them from the muffin tin.
9. Serve warm or at room temperature.

Nutrition (Approximate Per Cup)

• Calories: 95
• Protein: 3g
• Carbohydrates: 7g
• Fat: 6g
• Fiber: 1g
• Sugar: 1g

Tips

• Keep unused phyllo dough covered with a damp towel to prevent it from drying out.
• Chop the spinach finely for a smoother filling.
• Drain oil-packed sun-dried tomatoes well before using.
• Add chopped olives or pine nuts for extra Mediterranean flavor.
• These cups can be baked ahead of time and reheated briefly before serving.

Frequently Asked Questions

1. Can I use frozen spinach?
Yes. Thaw it completely and squeeze out excess moisture before mixing with the other ingredients.

2. Can I make these ahead of time?
Yes. Prepare and bake them a day ahead, then reheat in the oven before serving.

3. How do I keep the phyllo crispy?
Avoid overfilling the cups and store them uncovered until completely cooled.

4. Can I freeze them?
Yes. Freeze after baking and cooling. Reheat directly from frozen in a 350°F (175°C) oven until warmed through.

5. What can I serve with these phyllo cups?
They pair well with Greek salad, hummus, tzatziki, roasted vegetables, or a Mediterranean mezze platter.

6. Can I make them vegetarian?
They are already vegetarian and packed with Mediterranean flavors.